BBQ Across America

Backyard BBQ: The Art of Smokology is a wonderful book by Richard W. McPeake. Mr McPeake(known as "the Sultan of Smoke") is a graduate of The Culinary Institute of America. He was awarded the 2009 Presidents’ Award from the American Culinary Federation and has been a professional chef for 30 years. Over the past eight years, he’s been teaching barbecue cooking classes in the Kansas City area and its from these classes that he’s developed this book.

BACKYARD BBQ: The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book.

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Is anybody out there looking to start a recession proof business? Then why not turn your love of BBQ into a money making venture. There are people making over $1,000.00 just working on the weekends. Fairs,carnivals,local events and ball games are just a few of the places you can set up a BBQ concession. Visitors flock to BBQ like no other foods at these events. Pulled pork, ribs and barbecued chicken are three big sellers at these events. You can also offer exotic fare such as alligator, wild boar, venison and other game meats. People love trying different things so why not take advantage of their natural curiosity. So what does it take to get started in this business? Well of course you're going to need a cooker and this will be your main expense. Southern Yankee BBQ offers some of the finest cookers on the market. Smoky Mountain BBQ also offers a nice selection of cookers. The size that you need will be determined by the size of the events you wish to sell at. You also can make money by catering BBQ. Barbecue is the fastest growing catered wedding reception food today. All sorts of people love to have barbecue catered to their event. So if you are looking to start a business and you love to barbecue there is no better time to get started. There are tons of information online and in book form to get you started. Good luck in your new venture.

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Barbecue in Alabama is mainly a pork and chicken affair. Meat is usually slow roasted over the Bama wood of choice, which is usually hickory. The sauce is usually either the traditional tomato based or vinegar based varieties but in northern Alabama you will find a mayonnaise based sauce known affectionately as "Alabama White Sauce". Alabama White Sauce is a mayo and vinegar based sauce with a tangy flavor and should only be applied near the end of cooking due to its tendecency to break down when exposed to heat. This sauce is predominately used on chicken and pork and is not recommended for beef. Barbecue in Alabama is served with fresh vegetables or the usual fare of french fries, baked beans and coleslaw.

Ingredients:
•1 cup mayonnaise
•1 cup cider vinegar
•1 tablespoon lemon juice
•1 1/2 tablespoons black pepper
•1/2 teaspoon salt
•1/4 teaspoon cayenne

Preparation:
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.
recipe from Derrick Riches
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In our continuing series of different styles of BBQ today we will look at the Memphis style.

Memphis style barbecue is mainly made from pulled pork and ribs. Memphis is known most for its dry rubbed barbecue. Memphis dry rub will consist of spices such as garlic powder,onion powder,paprika,cumin and others. Was rubbed the ribs will be placed in a smoker until fall off the bone tender.

The meat will be served with a decadent sweet and tangy tomato based sauce on the side. This is used for dipping the ribs or pouring over the pulled pork.

Memphis is home to the Memphis in May World Championship Barbecue Cooking Contest which regularly draws over 90,000 barbecue lovers from around the world. Guinness Book of World Records has established this event as the "largest pork cooking barbecue contest in the world.

Places to eat while visiting Memphis
Charlie Vergos' Rendezvous(serving ribs since 1948)
Cozy Corner(great food at a great price)
Jim Neelys' Interstate Bar-B-Q(a local favorite)
Leonard's Pit Barbeque(serving their famous pork sandwiches since 1922)
There our many more BBQ restuarants for you to choose so make sure you plan to stay a while.

Dry Rub Recipe
Ingredients:
•4 teaspoons paprika
•2 teaspoons salt
•2 teaspoons onion powder
2 teaspoons garlic powder
•2 teaspoons fresh ground black pepper
•1 teaspoons cayenne
Preparation:
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

Memphis Barbecue Sauce Recipes
Ingredients
1 cup ketchup
3/4 cup white vinegar
2 tablespoons brown sugar
1 tablespoon onion powder
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Preparation
Combine all ingredients in a medium saucepan; bring to a simmer. Cook 5 minutes; serve warm.

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Kansas City style barbecue came to be in the early 1900's from the pits of Henry Perry. Kansas City, Missouri, boasting over 100 barbecue restuarants is another barbecue capital of the world.(I think I detect a trend here).

Kansas City style barbecue is known for its use of many different types of meat. These include beef brisket,beef and pork ribs,pulled pork,smoked sausage,chicken and in my opinion one of mans greatest discoveries, the burnt end. Burnt end is the ends of the brisket after its long cooking times. The ends get cooked more due to their thinness compared to the rest of the cut. This gives it a crunchy texture and is simply delicious. The sauce is a sweet and tangy tomato base and is intended to be used liberally. Most sauces can be found in spicier versions as well. Favorite side dishes are baked beans,cole slaw and fries.

(from wikipedia)
Kansas City traces its barbecue history to Henry Perry, who operated out of a trolley barn at 19th and Highland in the legendary African-American neighborhood around 18th and Vine.

Perry served slow-cooked ribs on pages of newsprint for 25 cents a slab. Perry came from Shelby County, Tennessee near Memphis and began serving barbecue in 1908. The style of Kansas City and Memphis barbecue are very similar, although Kansas City tends to use more sauce and a wider variety of meats, including pork, beef, chicken, sausage, and turkey. Perry's sauce had a somewhat harsh, peppery flavor.


Arthur Bryant's Barbecue at 18th and Brooklyn in Kansas CityPerry's restaurant became a major cultural point during the heyday of Kansas City Jazz during the "wide-open" days of Tom Pendergast in the 1920s and 1930s.

Kansas City Style Barbecue Sauce Recipe

This is a rich, thick, tomato based Kansas City style barbecue sauce recipe. Adjust the heat by changing the amount of cayenne.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
•1 cup ketchup
•1/4 cup water
•1/4 cup vinegar
•1/4 cup brown sugar
•3 tablespoons olive oil
•2 tablespoons paprika
•1 tablespoon chili powder
•2 cloves garlic, minced
•1 teaspoon cayenne
Preparation:
Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.
http://www.bbq.about.com

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This is the second in a series about the best barbecue states. Today we will be looking at the great state of Texas and all it's glorious barbecue history. What makes Texas barbecue so special? Well Texans have developed an affinity for taking the less desireable cuts of meat and turning them into masterpieces. The meat of choice for a good texas barbecue is the venerable brisket. Brisket is a cut of meat from the lower chest of the cow. You could probably take this cut of meat to a bar fight and come out the winner every time. This is one tough hombre. How do Texans take this piece of meat that a pitbull would have a hard time chewing up and turn it into something so tender and delicious? They start with a dry rub that is rubbed into the brisket. This rub consist of spices such as salt,pepper,dry mustard,paprika,brown sugar,onion powder and garlic powder among others. The meat is then cooked at a temperarure between 200 and 250 degrees for at least 10 hours. During the cooking process a vinegar based sauce is "mopped" onto the meat. This is done to add juices to the meat but also to add the crust on the outside of the brisket. Nothing that will burn is in the mopping sauce. It is mostly vinegar and dry mustard with some other spices. Once this meat has been through the cooking process it turns from one of the toughest cuts of meat known to man into one of the juiciest, most tender and delicious cuts of meat found anywhere. If you have never tried Texas Style Barbecue Brisket I urge you to mosey on down to the Lone Star State and give it a try.

DRY RUB:

2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tbsp. sugar
1 tbsp. distilled white vinegar

MOP SAUCE:

5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper


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